GREEN BEANS AND FENNEL RAGOUT
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a soup pot, saute the garlic and onions in the olive oil, stirring occasionally, until the onions are translucent. Add the potatoes and tomatoes. Stir in the thyme and water. Cover and bring to a boil, then reduce the heat to a simmer. Stem the green beans and cut them into 1inch pieces. Add the beans and sliced fennel bulb to the pot. Stir in the saffron, orange peel, and lemon juice. Simmer, covered, for 15 to 20 minutes, stirring occasionally, until the potatoes and green beans are tender. Add salt and pepper to taste.
- Serve with crusty bread and chevre or brie
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Ugochi Karen
[email protected]Two thumbs up!
Yvonne Ruuya
[email protected]This dish is a keeper!
mosim khan
[email protected]I'll definitely be making this again.
Xavi Sanchez
[email protected]Delicious and easy to make!
Momina Sajal
[email protected]This is a great recipe for a light and healthy lunch or dinner.
Amir Raza Raza
[email protected]I'm not a big fan of fennel, but I really enjoyed this dish. The fennel was cooked perfectly and didn't overpower the other flavors.
Alizy Khan
[email protected]This dish is a great way to get your daily dose of vegetables. The fennel and green beans are packed with nutrients, and the broth is a good source of vitamins and minerals.
Kwaku Yeboah
[email protected]I love this recipe! It's so easy to make and always turns out great. I usually add a little bit of lemon zest to the broth for a bit of brightness.
William Kozak
[email protected]This is a great recipe for a quick and easy weeknight meal. The flavors are simple but delicious, and the dish can be easily customized to your liking.
Angelica Arana
[email protected]I made this recipe last night and it was delicious! The fennel and green beans were cooked perfectly and the broth was flavorful. I added a little bit of red pepper flakes for a bit of spice and it was perfect.
Erfan allah Sayir
[email protected]This dish was a hit! The fennel and green beans were a great combination, and the broth was flavorful and rich. I served it over quinoa, and it was a delicious and healthy meal.